BBQ

• Saffron & Lemon rubbed Chicken with Pine nut & Roast Pepper Couscous.
• Smoked Chilli & Garlic Minute Steak with red onion relish & grain mustard potatoes.
• Beef Koftas with Tomato Rice & Sumac fried onions.
• Lamb Tikka Kebabs with Spiced Aubergine Salad & Tomato Raita.
• Barbequed Pork Ribs with Asian Greens.
• Salmon Yakitori with Rice Noodle salad & toasted sesame seeds.

Sandwich Platters

• Rare Roast Beef with Horseradish Cream, Caramelised Red Onion & Rocket on Ciabatta.
• Triple layer Chicken with Roasted Aubergine Tapenade, Feta Cheese & Mixed Leaves.
• Smoked Salmon Bagel with Chive Cream Cheese, Watercress & Sauce Gribiche.
• Triple layer Ham Salad with Swiss Cheese & Mustard Mayonnaise.
• Crispy Bacon, Avocado, Lettuce & Tomato.

• Selection of Mini Muffins, Friands and Cakes.
• Selection of Seasonal Fruit.

*Vegetarian sandwich options available on request

Dinner Party

• Ravioli of Spiced Aubergine with warm Goats Cheese, Roast Pepper salad, Crisp Sage and Vincotto.
• Salmon Ballontine with Fine Herbs, Fennel Bavarois, Pickled Cucumber, Saffron Foam.
• Crisp Quail with Lyonnaise Salad, Fried Quail Egg, Savoy dressing.

• Crispy Skinned Ocean Trout with Red Pepper and Eggplant Caponatta, Olive Tagliatelle pasta and Squid Ink and Tarragon Vinaigrette.
• Braised Beef short rib with Confit Shallots, Broad Bean and Artichoke Fricassee, Jus Roti.
• Saddle of Farmed Rabbit with Prunes and Herb Farce, Creamed Spinach, Foie Gras Gnocci, and new season Asparagus.

• Apple Pecan and Pine Nut Torte with Calvados Caramel and Champagne Cream.
• Rhubarb and Raspberry tart, with Mascarpone Parfait, and sticky Vanilla Syrup.

Hot Canapes

• Thai Fish Cakes with Lime and Palm Sugar Dressing.
• Spring Pea and Mint shooter with crisp Proscuitto.
• Asian spiced Pork Belly with crisp Wonton and Chilli Soy Bean Salad.

Cold Canapes

• Vanilla Cured Salmon with Toasted Brioche, Creme Fraiche and Caviar.
• Green Olive Crostini with Smoked Duck, Caramelised Onion and Pistachio.
• Tartlet of Prawn and Celeriac Remoulade with Avocado and Roast Tomato jelly.

Finger Buffet cold dishes

• Brie & Caramelised Onion Crostini.
• Peking Duck Pancakes with Cucumber, Spring Onion & Hoi Sin.
• Vietnamese Rice Paper roll with Coconut Chicken or Prawns & Nim Jam dressing.
• Sun dried Tomato and Pine Nut mini Muffin.

Finger Buffet hot dished

• Wild Mushroom & Mascarpone Tart with Roasted Pepper & Pistachio.
• Beef Koftas with Minted Yogurt and Sumac.
• Braised Beef & Red Wine Petite Pie.
• Chicken, Peanut and Coriander Fritters with Roast Corn Salsa.

Fork Buffet hot dishes

• Moroccan Lamb Tagine served with Preserved Lemon Cous Cous, Dips & Flat bread.
• Thai Red Pumpkin & Chicken Curry served with Jasmine Rice.
• Wild Mushroom Crepes with Mascarpone, Red Pepper & Walnuts.
• Involtini Beef Roulade with Proscuitto, Mozzarella, Herbs & Marsala Red Wine sauce served with Pesto Potatoes.
• Moorish style Fish Stew (seasonal) with Smoked Chilli, Tomatoes & Almonds, served with Spanish Potatoes.